Spuds you’ll like: Mrs Crunch shares her best potato dish recipes
JERSEY Royal New Potatoes are now in season.
Up to 1,500 tonnes of Royals will be exported daily from Jersey this month to
satisfy our craving for their unique flavour and delicate skins.
Some people keep clear of carbohydrates but these are packed full of nutrients
and are also a great source of vitamin C.
READ MORE:
Have fun in the sun for less with our deals on holiday essentials
On the veg of glory: Mrs Crunch’s tasty lunch ideas to cater for all diets
Plus, they contain less than 1g of fat per 100g.
Here are some recipes using Jersey Royals that taste gorgeous – perfect for
summer lunches or dinners with family and friends.
Jersey Royal and chorizo frittata — £1.45 per serving
Serves four as a main course. Preparation time: Ten minutes. Cooking time:
20 minutes. A serving contains 606 calories (30 per cent of the recommended
daily intake for adults), 43g fat (61 per cent), 15g saturated fat (75 per
cent), 4.5g sugar (five per cent), 3.3g salt (55 per cent).
YOU NEED: 375g Jersey Royal potatoes, scrubbed and quartered
6 medium-size eggs, beaten
2 tbsp fresh thyme
2 tsp wholegrain mustard
Salt and black pepper
1 red onion, sliced
300g chorizo sausage, cubed
2 tbsp vegetable oil
50g cheddar cheese, grated
METHOD: Bring a pan of water to the boil.
Add the potatoes and reduce the heat to a simmer and cook the potatoes for
about 7 minutes then drain.
Beat together the eggs, thyme, mustard and seasoning.
Heat the oil in a large frying pan and cook the onion for 5 minutes until
soft, then add the chorizo and cool for a further 3-4 minutes.
Add the potatoes and toss with the onion and chorizo.
Pour over the egg mixture.
Cook over a low heat for about 10-12 minutes or until set.
Sprinkle the cheese and place under the grill for 3-4 minutes.
Serve hot or cold with a green salad.
TIP: Cook in oven by pouring mixture into round baking tray and bake
for 25 minutes or until just set.
Smoked haddock and Jersey Royals chowder — £1.25 per serving
Serves four. Preparation time: 20 minutes. Cooking time: 25 minutes. A
serving contains 356 calories (18 per cent of the recommended daily intake
for adults), 17g fat (55 per cent), 11g saturated fat (55 per cent), 4g
sugar (four per cent), 2.2g salt (37 per cent).
YOU NEED: 450g Jersey Royals, scrubbed and halved
900ml vegetable stock
300g skinless smoked haddock, cut into chunks
75g frozen peas
75g frozen or canned sweetcorn
150ml creme fraiche
2 tbsp cornflour, blended with 3 tbsp milk or water
1 tbsp chopped fresh parsley
Salt and freshly ground black pepper
METHOD: Put the potatoes into a large saucepan with the stock.
Bring to the boil then cover and simmer for 15 minutes, until the potatoes are
just tender.
Add the smoked haddock, peas and sweetcorn.
Cook over a very low heat for 4-5 minutes then add the single cream, blended
cornflour and parsley.
Heat, stirring gently until thickened and taking care not to break up the
fish.
Taste and season, though you may not need any salt because the smoked fish is
quite salty.
Ladle into warm bowls and serve at once.
TIP: Use prawns or salmon instead of the haddock.
Mini baked potatoes — 80p per serving
Serves four, as a starter or lunch. Preparation time: 15 minutes. Cooking
time: 35 minutes. A serving contains 391 calories (20 per cent of the
recommended daily intake for adults), 28g fat (40 per cent), 17g saturated
fat (85 per cent), 3g sugar (three per cent), 1.1g salt (18 per cent).
YOU NEED: 12 medium Jersey Royals
2 egg yolks
200ml low fat crème fraiche
Salt and pepper to taste
Lemon juice to taste
Bunch of chopped chives
Handful of rocket leaves
200g blue cheese
Olive oil
METHOD: Preheat the oven to 160C or 140C fan.
Sprinkle the Jersey Royals with sea salt and then cook in the oven until
tender when pricked with a knife (about 30 minutes).
Once baked, cut a 6mm deep cross in the top of the warm potatoes and open
slightly.
Drizzle with the olive oil and season with salt and pepper.
Fold the cream, lemon juice, blue cheese, chives and egg yolk in a bowl.
Spoon a little of the mixture into each of the spuds and place under a hot
grill until golden.
TIP: If you don’t like blue cheese, use any other cheese you fancy.
Perfect served with steak.